Description
A vibrant and healthy Chicken Vegetable Skillet packed with tender chicken and a medley of colorful, flavorful vegetables. Perfect for a quick and easy weeknight meal!
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 (14.5 oz) can diced tomatoes, undrained
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked rice, quinoa, or pasta (for serving, optional)
Instructions
- Prepare Chicken: Pat chicken cubes dry. In a bowl, toss chicken with 1 tablespoon olive oil, Italian seasoning, paprika, garlic powder, red pepper flakes (if using), salt, and pepper. Set aside.
- Prepare Vegetables: Chop onion, bell peppers, zucchini, and yellow squash. Mince garlic. Slice carrots thinly. Cut broccoli florets into smaller pieces.
- Cook Chicken: Heat remaining 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, or until cooked through and lightly browned (internal temperature 165°F/74°C). Remove chicken and set aside.
- Sauté Vegetables: Add onion to the skillet and cook for 3-5 minutes, until softened. Add garlic and cook for 1 minute, until fragrant.
- Add bell peppers, zucchini, yellow squash, and carrots. Cook for 5-7 minutes, until tender-crisp.
- Add broccoli florets and cook for 3-5 minutes, until bright green and slightly tender.
- Pour in diced tomatoes (undrained) and stir to combine. Bring to a simmer.
- Combine: Return cooked chicken to the skillet with the vegetables. Stir to combine and heat through.
- Season with salt and pepper to taste.
- Simmer for 5 minutes, allowing flavors to meld.
- Serve: Garnish with fresh parsley. Serve hot over rice, quinoa, or pasta, if desired.
Notes
- Chicken Thighs: Substitute chicken thighs for a richer flavor.
- Vegetable Variations: Use other vegetables like mushrooms, asparagus, or green beans.
- Spice Level: Adjust red pepper flakes to control the heat.
- Creamy Sauce: Stir in sour cream or Greek yogurt at the end.
- Lemon Juice: A squeeze of lemon juice brightens the flavors.
- Herbs: Experiment with oregano, thyme, or rosemary.
- Cheese: Sprinkle with Parmesan or mozzarella before serving.
- One-Pan Meal: Cook rice directly in the skillet with broth.
- Low-Carb: Serve over cauliflower rice.
- Freezing: Cool completely before freezing in airtight containers. Thaw overnight before reheating.
- Serve with crusty bread for soaking up the sauce.
- For a spicier kick, add a pinch more red pepper flakes or a dash of hot sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes